Question and Ideas

I am happy when I receive ideas from fellow members, so this week I am ecstatic because 4 of you took the time to email me with both ideas and questions. Thank you so much! If you have ideas, please email me at lindadansbury@comcast.net. Please put Anchor Run in subject line so I can find your email.

Alice Maxfield sent a message saying that she has already made 3 batches of the Narrow Bridge Farm Refrigerator Pickles. This recipe is for folks who want to make/eat pickles but don't have the time or inclination to can. I have made them many times and they are delicious, so try the recipe if you haven't already.

Phyllis (I am sorry, I don't know your last name) asked me a question about some of the eggplants being soft and getting spots within a few days of picking them up and she asked me if they are still okay or if they are bitter. I believe she must be referring to the lighter purple/lavender colored eggplants. I have found over the years that this variety does not keep for as long, so I use these up first. They are used the same as any other eggplant, but they do have a slightly higher water content, so keep that in mind because they don't crisp up as much as the others when frying or grilling, but they are great in any recipe, including baba ganoush - I am also sure they will be good in the soup recipe that another member shared with me this week. Farmer Derek says: "Eggplant is noticeably more sensitive to cold storage, so try to store your eggplant in a less-cold location within your fridge."

Tina Nightlinger sent me a recipe for squash fritters which is funny because I also had planned to make this week. I checked this site and found a recipe for Vegetable Cakes (from fellow member Nancy Popkin) and one for Greek Squash Cakes which are also very interesting - the Greek one is very similar to the one I made so I am going to modify that recipe to accommodate the variation. Here is Tina's note and recipes, which will be formally added to the site. Tina's note on squeezing out the liquid is very important - if we hadn't done that we would have had a pile of mush and the fritters would not have crisped up at all.

"I had a bit of a buildup of summer squash this week, so I decided to make zucchini fritters. Here's my recipe:

1 cup (6.5 oz.) mixture (3 to 1 ratio) of shredded zucchini (summer squash) and small diced onion (see note)
1.5 cup (8 oz.) all purpose flour
2 tsp baking powder
.75 tsp salt
.5 tsp pepper
.75 tsp paprika
Pinch cayenne
1 egg
1 cup milk

Combine all dry ingredients. Combine egg and milk. Combine dry with wet and add zucchini mixture. Deep fry in 375 degree oil for about 3-4 min per side. Serve hot or cold. I usually freeze some.

Note: summer squash has a lot of liquid which effects the moisture of the batter, so after you shred the squash (on a box grater or with a grater attachment on a food processor), wrap it up in a clean towel, and squeeze out the excess liquid. You can also substitute other vegetables for zucchini. Corn works well for example. You can also substitute beer for the milk if you need this dairy free or you just don't have any milk.

I usually serve these fritters with romesco, but I didn't have red peppers of any kind. So I made a tomato version the other day. I think I like it better. Here's that recipe:

2-3 medium (or a pint of small cherry) heirloom tomatoes, hulled and large dice
2 large cloves garlic, sliced
1 small shallot, sliced
1 small hot pepper, any kind that fits your heat preference, seeded & sliced (or substitute red pepper flakes, or hot sauce at the end... It's all about preference here)
Olive oil
Salt
Pepper
2-3 basil leaves, torn
1 sprig oregano, picked
Approx 1 cup red wine or sherry vinegar
Approx 1 cup toasted almonds

Combine tomatoes, garlic, shallot, and hot pepper in a bowl with salt, pepper, and olive oil. You need just enough oil to coat the vegetables. Salt and pepper is to taste, but you can add more later. Spread it out on a sheet tray and roast in a 400 degree oven for about 20 min. The tomatoes will shrivel a little and have a slight brownness.
Place the roasted vegetables, basil, oregano, and vinegar in a blender or food processor. Process until smooth. Then add the almonds a few at a time. What you're looking for is a somewhat thick sauce. When you get there, taste it. Add salt, pepper, vinegar, or whatever you want to get it to your liking.

Thanks for letting me share. I don't really cook with recipes, but I'm trying to write more stuff down so I can reproduce it. I hope it is clear, and that people enjoy it."

Tina, we will all enjoy what you have sent!

Judy Wright sent me a recipe for Roasted Eggplant Soup. Judy said it is equally delicious cold, since it is not exactly soup weather! She froze some, which is a great way to preserve the eggplants we are receiving right now. The recipe itself says that even though it calls for adding cream it is delicious without. I have posted the recipe on the sight and I plan to make it soon, hopefully tomorrow!

Thank you again to all who took the time to email me!